Stained Glass Cookies
These stained-glass style snowflake cookies can be made in a rainbow of festive colors and look beautiful hung in a window to catch the ligh – the perfect edible Christmas decoration.
FOR THE STAINED GLASS
• 1 package boiled candies in assorted colors
FOR THE 12 VANILLA COOKIES
• 185 g unsalted butter, softened
• 240 g caster sugar
• 1 egg
• A non-stick baking sheet, greased
• Snowflake cookie cutter set
• Toothpicks • 1 1/2 teaspoons vanilla extract
• 390 g plain flour
• 1/2 teaspoon salt • Icing tip (nozzle)
• Small palette knife
• Ribbon, for hanging
To make the cookies, beat the butter for a couple of minutes, then add the sugar and beat well until combined. Add the egg and vanilla extract and beat until creamy.
Sift the flour and salt into a bowl, then add one half of it to the butter mixture and beat until combined. Add the rest of the flour and mix for a few minutes until a dough begins to form and easily comes loose from the sides of the bowl.
Lightly flour your work surface. Turn the dough out and knead into a ball. Wrap in clingfilm and refrigerate for at least 30 minutes. Preheat the oven to 325°F (160°C/gas 3).
Let your dough stand to soften up slightly, then roll it out on a lightly floured surface to an even thickness of 1/4 in. (3–4 mm). Transfer to the prepared baking sheet. It’s easier to cut out the detail on the cookies on the sheet, as they will be too delicate to move later. Cut out the snowflake shapes and then, using the small insert cutters, cut out snowflake patterns. Remove any stubborn pieces of dough with a toothpick. Use the icing tip (nozzle) to cut out a hole at the top of the snowflake; this will be used to thread the ribbon. Put the cookies in the fridge for 10 minutes, then part-bake the cookies for 6 minutes. Let cool on the baking sheet.
Put the boiled candies into separate sealed bags according to colors and smash with a rolling pin. Take care as the sweets will be hard, so use an old rolling pin or similar on a sturdy surface that will not mark.
Fill each of the snowflake cavities with pieces of smashed candy. Don’t pile them too high. Pop the cookies back into the oven for a further 5–6 minutes. Remove from the oven. The “glass” parts will be bubbly, but the bubbles disappear as they cool. Leave the snowflakes on the sheet to cool for at least 20 minutes. With a small palette knife, gently slide under the cookies and lift each one off the sheet and let cool on a cooling rack. Tie each cookie with a ribbon to hang on your tree.
Stained Glass Cookies by Laura Tabor. Photography by Stuart West.